Desserts
High-Protein Cottage Cheese Cheesecake
A quick, creamy single-serve cheesecake made with cottage cheese and cream cheese. High-protein, low effort, and perfect when you want something sweet fast.
Why You’ll Love This Recipe
This is one of those low-effort recipes that actually delivers. It’s creamy, slightly sweet, and feels like dessert, but takes almost no time to throw together. Perfect when you want something satisfying without overthinking it.
Simple Ingredients
Cottage cheese and cream cheese create the base, giving you both protein and that classic cheesecake texture. A simple sweetener and vanilla bring the flavor together, while blueberries add a fresh pop.
Best Ways to Enjoy It
Chill it fully and enjoy it straight from the fridge for the best texture. It works perfectly as a quick dessert, late-night sweet fix, or even a high-protein snack during the day.
Inspiration
At CraveSmart, we take simple viral recipes and refine them into easy, reliable versions that actually taste good and fit into real life.
High-Protein Cottage Cheese Cheesecake
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins + chill
Servings
1
Calories
349
Protein
16g
Carbs
9g
Fat
27g
Ingredients
Switch between US and metric measurements. Metric conversions are approximate.
Dry Ingredients
- 2 tbsp sweetener (or liquid sweetener like monk fruit) 30ml sweetener (or liquid sweetener like monk fruit)
Wet Ingredients
- 3 tbsp (60g) cottage cheese 45ml (60g) cottage cheese
- 2 oz (56g) cream cheese 57g (56g) cream cheese
- 1 large egg 1 large egg
- 1 tsp vanilla extract 5ml vanilla extract
Optional
- 2 tbsp (30g) blueberries 30ml (30g) blueberries
Instructions
- Preheat the oven to 325°F / 160°C.
- In a blender, combine the cottage cheese, cream cheese, egg, sweetener, and vanilla extract.
- Blend until completely smooth.
- Lightly grease a small baking dish or ramekin.
- Pour the mixture into the dish.
- Add the blueberries on top and gently swirl them into the batter.
- Bake for 30–35 minutes until set but slightly soft in the center.
- Remove from the oven and let cool.
- Chill in the fridge for at least 2 hours before serving.
Tips
- Blend thoroughly to avoid any cottage cheese texture.
- Don’t overbake—slightly soft in the center gives the best texture after chilling.
- Let it fully chill for the best cheesecake consistency.
Variations
- Swap blueberries for raspberries, strawberries, or chocolate chips.
- Use low-fat cream cheese to reduce calories.
- Add lemon zest for a brighter flavor.
Storage
- Store covered in the fridge for up to 3 days.
- Best served cold straight from the fridge.
FAQ
Does it taste like cottage cheese?
No. Once blended and baked, it tastes like a light cheesecake with a smooth texture.
Can I skip the cream cheese?
You can, but the texture will be less rich and more custard-like.
Can I make it without a blender?
You can mix it by hand, but blending gives the smoothest result.
Source Note
Inspired by a simple high-protein cheesecake trend and adapted for a quick, single-serve CraveSmart version.
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